Roasted Honeynut Squash
Ingredients
The squash
The dressing
-
¼
cup
extra-virgin olive oil
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
maple syrup
-
¼
teaspoon
sea salt
-
⅛
teaspoon
cinnamon
-
to taste
freshly ground black pepper
-
1
tablespoon
fresh thyme leaves
For serving
-
¼
cup
toasted walnuts, chopped
-
to taste
chopped fresh parsley
-
to taste
red pepper flakes
-
to taste
whipped ricotta
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Cut the squash in half lengthwise and scoop out the seeds.
- Whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and pepper in a small bowl.
- Place the squash on the baking sheet, drizzle with half the oil mixture, and sprinkle with thyme, salt, and pepper.
- Rub the seasonings into the squash and place it cut side down on the baking sheet.
- Bake for 20 to 25 minutes, or until the squash is very soft and caramelized underneath.
- Spread whipped ricotta on a serving platter, arrange the roasted squash on top, drizzle with the remaining oil mixture, and top with walnuts.
- Garnish with thyme, parsley, and red pepper flakes, season to taste, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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